Juicy, cheesy, and packed with that nostalgic burger flavor I crave, these Crockpot Cheeseburgers are my go-to for low-effort, high-reward meals. Whether I’m prepping for a game day spread or just need a comforting weeknight dinner, this slow cooker version of a cheeseburger never lets me down. It’s a fuss-free way to serve up a crowd-pleasing dish with minimal cleanup and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground beef (or plant-based ground alternative)
1 small onion, finely chopped
1/2 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
4 hamburger buns
Optional toppings: pickles, lettuce, tomato, more cheese, ketchup, mustard
Directions
I start by browning the ground beef and chopped onion in a skillet over medium heat until the beef is fully cooked and the onion is softened. Then, I drain any excess grease.
I transfer the cooked beef mixture into the crockpot.
Next, I stir in the ketchup, mustard, Worcestershire sauce, garlic powder, salt, and pepper.
I cover and cook everything on low for 2 to 3 hours.
About 15 minutes before I’m ready to serve, I stir in the shredded cheddar cheese and let it melt into the mixture.
I spoon the cheesy beef onto hamburger buns and add my favorite toppings before serving.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 3 hours to cook in the crockpot, for a total of 3 hours and 10 minutes. Each serving comes in at around 380 kcal, making it hearty without being too heavy.
Variations
Make it spicy: I sometimes add a dash of hot sauce or diced jalapeños to the beef mixture for a spicy kick.
Switch the cheese: While cheddar is classic, I’ve also used pepper jack, American, or even Swiss for different flavor profiles.
Low-carb version: I serve the cheesy beef mixture over lettuce wraps instead of buns when I want to keep it low-carb.
Add bacon: Crumbled cooked bacon stirred in with the cheese adds a smoky touch.
Slider style: I use small dinner rolls for bite-sized portions that are perfect for parties.
Storage/Reheating
To store leftovers, I transfer the cooled beef mixture into an airtight container and refrigerate for up to 4 days. For longer storage, I freeze portions for up to 3 months. When reheating, I use the microwave or stovetop until it’s warmed through, adding a splash of water if it’s too thick. I always wait to toast fresh buns until just before serving to keep things from getting soggy.
FAQs
Can I make this recipe with ground turkey?
Yes, I often swap ground beef for turkey when I want a leaner option. The flavor is still delicious, especially with the sauce and cheese.
Can I double the recipe for a crowd?
Absolutely. I just make sure my crockpot is large enough and I may need to add 30-45 minutes to the cook time.
Do I have to brown the beef first?
I recommend it. Browning the beef gives better flavor and ensures a proper texture. It also helps remove excess grease before slow cooking.
Can I make this recipe dairy-free?
Yes, I use a dairy-free shredded cheese alternative and double-check that all sauces are dairy-free to suit dietary needs.
What’s the best way to serve Crockpot Cheeseburgers?
I like serving them hot from the crockpot on toasted buns with classic toppings like lettuce, tomato, and pickles. Sometimes, I even offer a toppings bar for guests to build their own.
Conclusion
These Crockpot Cheeseburgers are a brilliant twist on a backyard classic. With rich flavors, cheesy goodness, and easy prep, this recipe checks all the boxes for a satisfying meal that fits into a busy schedule. Whether I’m serving them for a party or just enjoying a cozy dinner at home, they always hit the spot.
Recipe:
Print
Crockpot Cheeseburgers
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
These Crockpot Cheeseburgers are a simple and delicious twist on the classic cheeseburger, cooked in a slow cooker for ultimate ease and flavor. Perfect for busy weeknights or game day gatherings, they deliver juicy, cheesy goodness with minimal effort.
Ingredients
1 lb lean ground beef (or plant-based ground alternative)
1 small onion, finely chopped
1/2 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
4 hamburger buns
Optional toppings: pickles, lettuce, tomato, more cheese, ketchup, mustard
Instructions
- In a skillet over medium heat, brown the ground beef and chopped onion until the beef is fully cooked and the onion is softened.
- Drain any excess grease from the skillet.
- Transfer the cooked beef and onion mixture to the crockpot.
- Stir in the ketchup, mustard, Worcestershire sauce, garlic powder, salt, and black pepper.
- Cover and cook on low for 2 to 3 hours.
- About 15 minutes before serving, stir in the shredded cheddar cheese and let it melt completely.
- Spoon the cheesy beef mixture onto hamburger buns and top with desired toppings before serving.
Notes
Add hot sauce or jalapeños for a spicy version.
Try different cheeses like pepper jack, American, or Swiss.
Serve in lettuce wraps for a low-carb option.
Add cooked crumbled bacon for extra flavor.
Use dinner rolls for party-friendly sliders.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheat on the stovetop or microwave, adding a splash of water if needed.
Toast buns just before serving to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cheeseburger
- Calories: 380
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
